Barrio Tacos

Observed an unlabeled spray bottle with chemical sanitizer in the kitchen area at the time of this inspection. COS: Management labelled bottle. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed freezer in dry storage area had a large blood/water buildup in the bottom area at the time of this inspection. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed several refrigerated TCS food items (broth, chicken, tamales, etc.) being stored without a date label throughout the facility at the time of this inspection. COS: Food items discarded. CA: Ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed three large sacks with flour, beans, and onions being stored directly on the floor in back area of kitchen at the time of this inspection. COS: Items where removed from floor. CA: Food shall be stored 6" above floor.

Observed paper towel dispenser in men's bathroom did not have paper towels at the time of this inspection. COS: Management replenished paper towel dispenser. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels or hand drying device.

Observed two containers with toxic chemicals being stored beside sodas in dry storage area at the time of this inspection. COS: Management relocated chemicals. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed two large pots being stored directly on floor in dishwashing area at the time of this inspection. COS: Management relocated pots. CA: Utensils, equipment and linens must be stored at least 6 inches (15 centimeters) above the floor.

Observed two sanitizer buckets in the kitchen area with Quat. sanitizer concentrations below the allowed 200 - 400 ppm at the time of this inspection. COS: Manager replaced old sanitizer with fresh sanitizer. CA: Quat. sanitizer shall be kept within the allowed range of 200 - 400 ppm.

Observed single service items being used as scoops in the dry storage area at the time of this inspection. COS: Manager discarded single service items. CA: Single-service and single-use articles may not be reused.